1. Stir in the diced carrots, celery, and red bell pepper. Cook for about 5 minutes until the vegetables start to soften.
2. Add the tomato paste, smoked paprika, ground cumin, chili powder, and dried oregano. Stir well to combine.
4. **Simmer the Soup:**
1. Pour in the beef broth and add the diced tomatoes (with their juice). Bring the soup to a boil.
2. Reduce the heat to low and let it simmer for about 30 minutes, or until the vegetables are tender and the flavors have melded together. Stir occasionally.
5. **Season and Serve:**
1. Season the soup with salt and pepper to taste.
2. Stir in the chopped parsley just before serving.
6. **Garnish:**
1. Ladle the soup into bowls and garnish with a dollop of sour cream and sliced green onions.
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